Cheesy quesadillas with broccoli salad
- Serves 4
- Prep time: 15 mins | Cooking time: 20 mins
The whole whānau will love our vegetarian take on a classic quesadilla. For a nutritionally balanced meal, serve with this deliciously crunchy and creamy broccoli salad.
Ingredients
2 x 400g canned lentils, rinsed and drained
200g (½ can) can chopped tomatoes*
8 wholemeal/wheat meal wraps
150g cheese*, grated
Raw broccoli salad
1 broccoli, florets chopped into small chunks and stalk grated or finely chopped
½ red onion*, finely diced
¼ celery*, thinly sliced
1 large carrot, grated
¼ cucumber*, cubed
200g sour cream*
Salt and pepper, to taste
* These ingredients are shared with other recipes from the weekly meal planner.
Method
Combine the raw broccoli salad ingredients together in a bowl, set aside.
Heat oven to 180C bake or 160C fan bake. Prepare enough baking trays to fit four wraps.
Mix lentils and chopped tomatoes in a bowl.
Place four wraps on the baking tray and evenly spread the lentil and tomato mixture, scatter cheese, and top with the remaining wrap. Bake in the oven for 10-15 minutes or until the cheese has melted and the wrap begins to get crisp.
Remove from oven and leave to cool slightly before slicing. Serve with the broccoli salad.
Cooking tips:
- Some broccoli stalks can have a woody outer layer, peel off this tough outer layer as you prepare the broccoli.
- If preferred, the broccoli florets and chopped stalks can be blanched and cooled.
- Add some flair to the salad with walnuts, sliced almonds, pumpkin seeds, sunflower seeds, or your favourite dried fruit
Adapt it:
- Use gluten free wraps if needed.
- Lite sour cream can be used if you prefer.
Kid friendly alternatives:
Swap for a simpler salad such as lettuce, cucumber and grated carrot or serve with steamed broccoli and carrots instead.
Leftover tips:
Wrap the quesadillas in foil or reusable food wrap and portion out the leftover salad into containers for lunch the next day.